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Lutong Pang Pinoy Recipe


Sinigang na Isda: A Sour Fish Soup

Milkfish or bangus is the fish most commonly used in cooking fish sinigang. Maya-maya, dalagang-bukid, talakitok, kanduli or any fleshy fish is just as good. I used maya-maya fillets for this version.

Sinigang is a sour soup. The main ingredient may be meat or seafood. Mashed and strained tamarind is usually used for flavoring the broth of meat sinigang. Guava is a better choice for seafood sinigang. This dish also features a variety of vegetables that may include include kangkong (water spinach), sitaw (stringbeans), talong (eggplants), okra and gabi (taro). Long green chili beans are usually added to spice up the broth.

Ingredients :
3/4 kilo of fish
1 onion, diced
2 tomatoes, diced
1 head garlic, minced
2-3 pieces of taro, peeled and cut into 2×2-inch cubes
1 bunch of kangkong (leaves and upper stalks only)
1 bunch kamote tops (leaves only)
2 eggplants, sliced
1 green chili pepper
1 pack of “sinigang” mix (I used tamarind-based) good for 1 liter of soup
1 tbsp. cooking oil
salt or patis (salted fish sauce)

How to :
Cut fish into serving pieces. Set aside.
Heat oil in a big saucepan or casserole. Saute garlic. Add onions, chili pepper and tomatoes. Stir until onions are transparent and tomatoes start to crumble. Add 1 liter of water and salt or patis. Add taro. Bring to a boil. Simmer until taro is almost tender. Add the eggplant and simmer for 5 minutes. Pour in the sinigang mix. Next, add the fish and simmer for 5-10 minutes, depending on how big your fish pieces are. Add kangkong and kamote tops. Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.

Easy Chicken Adobo

Inspired by the Philippine national dish, this Easy Chicken Adobo uses a simple blend of garlic, vinegar, and soy sauce to give chicken a zingy boost. Traditional adobo sauces are commonly enriched with coconut milk, and the dish is frequently made with pork. But for everyday cooking, I like this lighter, simpler version. Serve with rice.


  • 1 tablespoon vegetable oil
  • 6 bone-in, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2/3 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf


1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.

2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.

3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Note: Nutritional analysis is per serving.


Ginataang Kalabasa (Sqaush Cooked in Coconut Milk)

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favorites.

Here is how to cook this dish.

1 kilo squash cut into cubes
1/4 kilo shrimp, shelled
2 onions, chopped
3 pieces tomatoes, diced
1 head garlic, minced
2 tbsps of ginger root, crushed and minced
4 tbsps of cooking or olive oil
2 tbsps of shrimp paste (bagoong)
2 cups of coconut milk
2 pcs of chilli peppers
1 cup coconut cream (katang gata)
2 cups of chicken stock
2 tbsps of fish sauce (patis) 

Cooking Instructions:
1. On a pan, heat oil. Saute garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.

2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.

3. Add the coconut cream, chili peppers. Simmer for a few more minutes.

Paksiw na Isda (Fish in Vinigar Sauce)

Recipe Ingredients:
2 medium size fish (isda)
1 inch ginger (luya)
1/2 cup vinegar (suka)
1/2 cup water (tubig)
10 pcs black peppercorn (10 butil pamintang buo)
2 pcs garlic (butil bawang)
1/2 tbsp vetsin
1 tsp salt (asin)
1 pc green chili (siling berde)
1 eggplant cut 1 inch thick (talong)

Cooking Instructions:

1. Clean the fish and put in a wok or pot. add the peppercorn, garlic, vetsin, salt, chili & ginger. (Linisin ang isda, ilagay sa kawali isama ang paminta, bawang, vetsin, asin, sili, luya.)

2. Pour the vinegar and water, and eggplant on top. close the pot lid and let it simmer for 10-15 mins. until cooked. (Ibuhos ang suka at tubig. isama ang talong. takpan at pakulin ng 10-15 minuto hanggang maluto.)

Pansit Bihon


      1 8 oz. pack pancit bihon noodles
      1/2 Kilo pork
      2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
      1/4 cabbage, sliced into strips
      1 onion, pealed and sliced
      3 cloves of garlic, crushed and minced
      1/3 cup scallions, cut into pieces
      1 carrot, sliced into strips
      2 tablespoons of cooking oil
      3/4 cup diced celery
      3 tablespoons soy sauce
      Salt and pepper to taste
      5 pieces of calamansi or 1 lemon, sliced
Cooking Instructions:
1. Soak the pancit bihon noodles to soften for 10 minutes

2. Clean the pork and cut in cubes, put in a wok and add water, salt, pepper and cook until dry and rendering oil. fry until golden brown. set aside.
3. Grease a large pan or wok with oil. Sauté garlic and onions.

4. Add the chicken broth, the cooked pork and all the vegetables until cooked.

5. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
6. Salt and pepper to taste.

7. Serve hot with sliced calamansi on the side.